Filtering oil

[Indigo]

Hi All,

I am not sure if this is the right forum for this type of question. I have recently tried to make tempura. I have read somewhere about using coffee filters to filter the oil so I can use it again.

My question is that I find the coffee filter very slow. I put the filter on a glass jar but the oil seems to take a long time to filter through.

Is there a trick that I am missing or is this normal?

Thanks...

 

[GB]

I would not use a coffee filter for the very reason you have found. It takes forever. try using cheesecloth instead. You can use a few layers of it if you want to make sure it strains everything out.

 

[Aurora]

Here are some options for filtering cooking oil. Whether it is worth the expense would be your call depending upon how much oil you use and how often you fry.

http://www.nextag.com/cooking-filter-oil/search-html

 

[licia]

Sometimes I use a coffee filter in a large strainer to clean my oil. After a few minutes of sitting in the filter, I tip the oil and let it run into the container. The dregs have settled to the bottom of the filter and the top is clear.

 

[AllenOK]

I was going to mention what licia said.

I have access to restaurant oil filters, but I'd have to buy them from my boss.

The only other way I can think of is the let the oil sit for awhile, and slowly pour off the clear oil while trying to leave as much of the gunk behind.